Re: weight, calories and reliable sources (was Re: newbie questionon fat ratios)

[Guest guest]

>>> (D) What I can gather so far is that there are a few, only a few,

> factors that everybody seems to agree upon.

It helps to evaluate food from the standpoint of what gives me the most

nutrients per calorie. I also find that the lower the calorie density, the

higher satiety and also the higher fiber per calorie are helpful in evaluating

food. When you look at it from these perspective, alot of the other

" nutrition " problems/questions are resolved.

If you could plot all four (I am working on it!) ..

you would find the healthiest, most nutrient dense, lowest calorie, and most

filling foods.

Sounds good to me.

J

[Guest guest]

My feeling about "optimizing" the food selection is first, I want a variety of foods. So all of those ideal things runs contrary MAYBE to those goals. In analyzing foods, I found there was not enough data, a multifaceted analysis was time consuming, and there probably isn't an ideal food that has all the merits, that I can actually eat 1800 kcals of.

Recall the 8 # of romaine - an "ideal" at ~500 kcals, but I can't down much more than a pound.

Other things become major factors, such as time to ingest it, wear on teeth, food allergies, cost of the item, and side effects, such as constipation or diarrhea - not small issues.

When I stopped to think about it, I came to the conclusion that each food after all, is a mix of stuff already, and if I wanted an ideal mixture, it would have to be made from individual constituents. Much like the way they make "natural" flavors. A better approach was to take an item that had the most good characteristics and add what was left out.

By accident I found the romaine, which provided only 500 kcals and then I had to add energy, which is the most important nutrient since it is a major part of my intake, like 1200 kcals. So I needed to add energy to the romaine, pure oil or pure sugar.

If I add a little flour to that, I get a cookie. French fries might be another. Sounds silly but you see the problem. So I have to drop back on the romaine and add whole grains for energy, adjusting for added protein, fat, etc. Someone could use nuts, of course if they like more fat.

The bottom line for me is if you put the ideal diet in a "health bar", I couldn't eat the same thing everyday anyway. Variety is a secret in keeping an interest in the diet.

Regards.

----- Original Message -----

From: Jeff Novick

Sent: Friday, October 08, 2004 10:04 AM

Subject: RE: [ ] weight, calories and reliable sources (was Re: newbie questionon fat ratios)

>>> (D) What I can gather so far is that there are a few, only a few,> factors that everybody seems to agree upon. It helps to evaluate food from the standpoint of what gives me the most nutrients per calorie. I also find that the lower the calorie density, the higher satiety and also the higher fiber per calorie are helpful in evaluating food. When you look at it from these perspective, alot of the other "nutrition" problems/questions are resolved. If you could plot all four (I am working on it!) .. you would find the healthiest, most nutrient dense, lowest calorie, and most filling foods. Sounds good to me.J